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To optimise the formulation of phytosterol‐enriched probiotic yoghurt, the effect of different concentrations of phytosterols, fat and the probiotic inoculation rate on the survival of Lactobacillus acidophilus LA‐5, Bifidobacterium lactis BB‐12 and physicochemical indices over 14 days of storage was explored. Data analysis showed that the phytosterol concentration and fat content were two crucial...